Lightly spiced and fast to prepare, this curry roast salmon and chickpea salad makes a wonderful centrepiece for casual entertaining. A delightful fusion of vibrant flavours and nutritious ingredients. This recipe transforms a simple salad into a gourmet delight!
Ingredients
- 100 g unsalted butter, softened
- 2 tbsp tikka curry paste
- 400 g tin chickpeas, drained and dried
- Side of salmon (about 1 kg)
- 2–3 sprigs fresh curry leaves (optional)
- 100 g pomegranate seeds
- Small bunch each coriander and mint, roughly chopped
- 1 small red onion, finely sliced
- Handful pistachios, roughly chopped
- Juice of 1 lime, plus wedges, to serve
- Flatbreads or rice, to serve
- For the raita:
- 1 small cucumber, cut into half-moons
- 10–12 mint leaves, finely chopped
- 300 g plain yoghurt
- Juice of 1 lemon
Instructions
1 Heat the oven to 180oC Fan/Gas 6. Mix together the butter, curry paste and a good pinch of salt. Put the chickpeas on a lined roasting tray and dot with half the butter mixture. Season with salt and roast for 20 min until starting to crisp.
2 Push the chickpeas to one side of the roasting tray, then add the salmon. Spread with remaining butter mixture, then roast for a further 15 min or until the salmon is cooked to your liking, adding the curry leaves, if using, for the final 5 min of cooking.
3 Mix all the raita ingredients together and set aside.
4 Transfer the chickpeas and crispy curry leaves to a large bowl with the pomegranate seeds, herbs, onion, pistachios, lime juice and a pinch of salt. Transfer the salmon to a serving platter and top with the salad. Serve with the raita, lime wedges and flatbreads or rice.
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ALSO SEE: Three bean salad recipe
